Description
A delicious twist on classic comfort food that combines the hearty appeal of chili with creamy, cheesy macaroni and cheese.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded sharp cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- ยฝ cup sour cream or Greek yogurt
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Dice the chicken breasts into bite-sized pieces and chop the onion and bell pepper.
- In a large skillet over medium heat, add a splash of olive oil and sautรฉ the onions and bell peppers until soft, about 5 minutes.
- Add the diced chicken to the skillet and cook until browned on all sides, about 6 to 8 minutes.
- Sprinkle in cumin and chili powder, stirring to coat the chicken evenly.
- Pour in the chicken broth and add green chilies. Bring to a simmer for about 5 minutes.
- Stir in the uncooked macaroni and cook until tender, about 8 to 10 minutes.
- Mix in the shredded cheddar cheese until melted and creamy.
- Remove from heat, stir in sour cream or Greek yogurt and lime juice, and season with salt and pepper before serving.
Notes
For added creaminess, increase cheese or substitute with creamy cheese like Monterey Jack. Use homemade chicken broth for richer flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 70mg